People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically.
Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while you can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.
Usually, I talk about food. At this time of year, the peaches are ripe — and do I love peaches! Sliced on cereal, chunks in yogurt, in pie, in your hand as you bite into it. Peaches rule! And, for your next Lock-Down [bite my tongue] Project, you might want to make peach wine. Full disclosure: a peach wine will not taste like peaches. It will taste like a dry white wine. The less dry you make it, the more fruity it will be. But it will not taste like a fresh peach.
On a Fast Day, you don’t want to waste calories on a non-food like wine. On Slow Days, drinking in moderation is perfectly acceptable. For many years now, I have made ‘Country Wines.’ That appellation designates a fermented beverage made from fruits that are not wine grapes. Good Friend Donna Ohlweiler, who was a Summer Neighbor of our’s, taught me the basics. We drink wine with dinner, but usually it is a splendid product of the grape, chosen by Dear Husband who is an able sommelier. [to see what I mean, check out peterspicksblog] Still, I think it is fun to turn fruits into wines and the results are nice to serve to guests as an aperitif or to use as hostess gifts.
Peach Wine was the second recipe that I ever made, in October of 2001. The recipe is from First Steps in Winemaking by C.J.J. Berry. My initial notes cover 6 pages, detailing all the steps I took and all the things I did wrong. It was a learning experience. Since peaches are ripe in New Hampshire now, I thought I would show you the steps of making what Berry calls “Peach Perfection.” Rather than giving you the entire process at once, I will show you how to make it ‘in real time’ — that is to say, each day that I do something with the wine, I’ll explain what I did, and tell you how long to wait until the next step. The entire process takes the better part of a year, but aside from 2 days at the beginning and 2 days at the end, it is like stirring together a batch of dough and letting it rise overnight, then knocking it down and letting it sit again — small, short bursts of activity for you, and a long slow fermentation for the wine.
Making Peach Wine yield: five 750 ml bottles bottles
Before you start, you will need:
2.5 pounds ripe peaches 2.25 pounds sugar Grape Tannin
White wine yeast
Clean 1-gallon glass jug
clean 750ml glass wine bottle
2-gallon capacity enamel or plastic bucket or bowl with a lid
1 air-lock with a cork to fit the gallon jug
1 air-lock with a cork to fit the wine bottle
hydrometer test jar you will need a dedicated set of pages to write down what you did and when you did it — I have two school ‘composition books’ full of notes
In a few months you will need: five 750 ml wine bottles 5 corks for the bottles a corking device to drive the corks into the bottles
You will need to prepare a Camden Solution for sterilizing all your vessels and equipment.
Put 2 cups water in a jar with a lid. Add 6 camden tablets and ½ teaspoon Acid Blend. Let it sit to allow the tablets to soften, then shake/stir until all is blended and dissolved. THIS STUFF IS TOXIC AND THE FUMES FROM IT ARE UNHEALTHY TO BREATHE. Label with a poison alert sticker and store out of reach of children.
THE NEXT POST IN THIS DIY PROJECT WILL BE IN THREE DAYS.